These creepy Deviled Egg Spiders are a fun and spooky appetizer perfect for Halloween parties! With their delicious filling and black olive “spider” legs, they’re sure to impress your guests while providing a tasty treat.
Ingredients
For the Deviled Eggs:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika (for garnish)
For the Spiders:
- 12 black olives (whole)
- 6 additional black olives (sliced in half for legs)
Instructions
Prepare the Eggs:
- Hard-Boil the Eggs: Place the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let sit for 12 minutes. Then transfer the eggs to an ice bath for 5 minutes to cool.
- Peel and Halve: Once cool, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
Make the Filling:
- Mix the Filling: Mash the yolks with a fork, then add the mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle with paprika for added flavor and color.
Create the Spiders:
- Assemble the Spiders: For each spider, take a whole black olive and place it on top of a deviled egg half. Cut the remaining olives into halves to create the spider legs. Insert four olive halves on each side of the whole olive to form the legs.
Nutrition Facts
Servings: 6 (2 spiders each)
- Calories per Serving: Approximately 150
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 186mg
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 0g
- Protein: 6g
Preparation Time
- Total Time: 30 minutes
- Preparation Time: 15 minutes
- Cooling Time: 5 minutes
How to Serve
- Serve chilled on a platter for a spooky appetizer.
- Pair with other Halloween-themed snacks for a festive spread.
- Use decorative serving dishes to enhance the Halloween vibe.
Additional Tips
- Make Ahead: The filling can be made a few hours in advance and stored in the fridge. Assemble the spiders just before serving for the best presentation.
- Flavor Variations: Add diced pickles or relish to the filling for a tangy twist.
- Garnish Ideas: Consider adding edible googly eyes or herbs for a fun touch.
Recipe Variations
- Spicy Version: Add a dash of hot sauce or cayenne pepper to the yolk mixture for a spicy kick.
- Herbed Version: Mix in fresh herbs like dill or chives for added flavor.
Freezing and Storage
- Storage: Leftover deviled eggs can be stored in an airtight container in the fridge for up to 3 days, but they are best consumed fresh.
Special Equipment
- Mixing bowl
- Fork
- Ice bath (for cooling)
FAQ Section
Q1: Can I use other types of olives?
A1: Yes! Green olives can be used, but black olives give a more classic spider look.
Q2: How do I prevent the eggs from cracking while boiling?
A2: Make sure to start with cold water and avoid rapid boiling.
Q3: Can I use store-bought mayonnaise?
A3: Yes! Store-bought mayonnaise works perfectly for convenience.
Q4: How do I make perfect hard-boiled eggs?
A4: Follow the boiling and cooling instructions carefully to ensure the yolks are perfectly cooked.
Q5: Can I make these vegetarian?
A5: Yes! Deviled eggs are naturally vegetarian as they contain no meat.
Enjoy these fun and creepy Deviled Egg Spiders at your Halloween gathering for a deliciously spooky treat!
Print
Deviled Egg Spiders
- Total Time: 30 minutes
Ingredients
Scale
For the Deviled Eggs:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika (for garnish)
For the Spiders:
- 12 black olives (whole)
- 6 additional black olives (sliced in half for legs)
Instructions
Prepare the Eggs:
- Hard-Boil the Eggs: Place the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let sit for 12 minutes. Then transfer the eggs to an ice bath for 5 minutes to cool.
- Peel and Halve: Once cool, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
Make the Filling:
- Mix the Filling: Mash the yolks with a fork, then add the mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle with paprika for added flavor and color.
Create the Spiders:
- Assemble the Spiders: For each spider, take a whole black olive and place it on top of a deviled egg half. Cut the remaining olives into halves to create the spider legs. Insert four olive halves on each side of the whole olive to form the legs.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 150 kcal
- Fat: 10g
- Carbohydrates: 2g
- Protein: 6g
